2. Pour oil into the pan, add the shredded meat and stir-fry, then add the mustard greens and stir-fry well.
3. Boil the water, add the noodles and cook until done, then put them into a bowl and add the stir-fried shredded pork and green onion.
Cooking tips: Cooking noodles, people used to boil the water, and then put in the dry noodles to cook, this method is actually not right.
Because of the dry noodles into the boiling water within a short period of time, the surface of the noodles quickly cooked soft, forming a layer of "diaphragm" protective layer to prevent the boiling water from penetrating into the dry noodles inside, resulting in a "hard stamen" noodles.
This is time-consuming and not easy to cook.
The correct way to cook is to put the dry noodles into the pot 2-3 minutes before the water boils,
so that the dry noodles have a chance to be infiltrated by the water, and when the water infiltrates the dry noodles,
the water is also boiling, and the noodles will be cooked very quickly, which is time-saving and easy to cook.
Back to pot noodle slices
Lean pork, cabbage, zucchini, oil tofu, potatoes, mung bean sprouts, tomatoes, flour.
Salt, chicken essence, soy sauce, chili powder, pepper, MSG, oil, a little ginger, a little garlic, vinegar.
1, lean pork cut into small slices, fried in oil, to be used.
2, cabbage cut into sections, zucchini, potato cut into small slices, oil tofu cut into small pieces, tomatoes cut small petals to be used.
3, flour and water, and into a dough, with a rolling pin spread, with a knife into 3-4 cm wide 1 cm thick strip, to be used.
4, take the frying pan, when the oil is cooked ginger, garlic, chili pepper into the fried, put the meat slices stir fry, add zucchini slices, potato slices, oil tofu block, cabbage section, mung bean sprouts stir fry, add salt, chicken essence, soy sauce, pepper, monosodium glutamate, a little water to continue to stir fry. To braised vegetables 5-6 mature add tomato petals, stir fry until cooked.
5, change the soup pot, pour in water, cook until boiling, will cut the spare noodles one by one pulled into 3 cm square slices into the pot, when the noodles are cooked with a leaky spoon to beat out, poured into the pot of braised vegetables.
6, re-establish the vegetable pot, the noodles and vegetables stir-fried are used, dripping vinegar on the plate.
Egg Yolk Noodles
Main ingredient: 500g wheat flour, 210g egg
Practice:
1 put the flour into the basin, knocked into the egg and mix well;
2 then add cold water (100g) and dough, knead well and knead the light, covered with a damp cloth and put it to one side;
3 will be put on a board, the first rolled out into a long square, then rolled out into a long shape thick, and then rolled out into a long strip, and then rolled out into a long shape, and then rolled out into a long square, and then rolled out into a long square, and then rolled out into a long square, and then rolled out into a long square. Then roll it into a long thin sheet of 1mm thick;
4 Cut it into long thin noodles with the width of a bamboo curtain stick and put it into a pot of boiling water to cook;
5 Serve it with a variety of toppings and also cold.